• Chopped, on a salad: Chunks of hard-cooked egg add flavor, protein and textural contrast to an everyday green salad.
• Sliced, on a sandwich: Slices of egg on a sandwich is like a more elegant, deconstructed version of egg salad. Take a cue from this boiled egg and seared asparagus sandwich and combine the eggs with cooked or raw vegetables, tangy pickles and perhaps a few slices of crunchy bacon or some salty prosciutto.
• Made into sauce gribiche: A French sauce made with chopped hard-cooked egg, herbs, capers, cornichon and olive oil, sauce gribiche can be spooned over blanched asparagus, boiled new potatoes, or even a couple more halved hard-boiled eggs. Give David Lebovitz's recipe a try.
• Deviled: For deviled egg lovers, yes, a couple deviled eggs is a perfectly legitimate centerpiece to a meal. Make your grandma's famous recipe or try a modern twist, like smoky deviled eggs with Greek yogurt, bright pink beet-pickled deviled eggs or summery deviled eggs with basil aoili and capers.
How do you incorporate hard-boiled eggs into meals?
(Images: Leela Cyd Ross)